The Best Vegan Pumpkin Pancakes with Facon and Maple Syrup (Gluten Free!)

5 from 2 votes

These easy vegan pumpkin pancakes are fluffy, gluten free, filled with spices, and delicious topped with facon and drizzled in maple syrup!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, brunch, Dessert, lunch

Cuisine: American, british, Canadian

Servings: people

Calories: 322kcal

Author: Vanessa Sturman

480 ml non-dairy milk (2 cups)
2 tablespoon vinegar (apple cider vinegar or white wine vinegar are fine)
220 g pumpkin puree (1 cup)
240 g buckwheat flour (or plain flour if not making gluten free) (2 cups)
4 tablespoon brown sugar
2 teaspoon baking powder
1 teaspoon bicarbonate of soda
pumpkin spices (1 tablespoon ground mixed spice, 2 teaspoon cinnamon, 1 tablespoon ground ginger, 1 teaspoon nutmeg)
1 teaspoon salt
oil for frying

Put all ingredients, except the oil, in a large mixing bowl. Mix well to combine into a batter.
Heat up some oil in a frying pan on a medium to high heat. Once the pan is hot, use a little cup to scoop out small amounts of batter into the pan. I find using a ¼ cup measure gives the perfect amount to make around 14 pancakes, or use ½ cup amounts for slightly bigger ones.
Fry on the first side for a few minutes, or until you see lots of bubbles forming on the pancake. If you don’t have a non-stick pan, you may need to spray a bit more oil on the pancake before you flip it.
Flip the pancake and cook on the other side for 30 seconds or so. Then put on to a plate.
Repeat with the rest of the batter.
Serve pancakes in a stack with vegan bacon and maple syrup, or any other topping of choice.

You can buy vegan bacon (or 'facon') in supermarkets or healthfood stores. Or you can make your own, like our Easy Vegan Tofu Facon!